OLIVE OIL BOTTLE DATABASE

Tasting Notes:Algoritmo is a premium PDO Cilento-certified extra virgin olive oil produced with local olive varieties like Frantoio, Pisciottana, Rotondella, and Leccino, featuring a golden-green color with notes of artichoke and herbs.

Tasting Notes:This is our new selection oil, with which my grandfather started his business more than 60 years ago. It is also the oil for which we are most known and recognized. Moraiolo, Frantoio, Leccino and Melchiorri olives are harvested from the rocky ground of Umbria along the foothills extending from Spoleto to Assisi. Intense, fruity and full-bodied, the oil features the fragrances and flavors of the enchanting land of Umbria.

Tasting Notes:DOP Umbria Colli Martani is grown in the dry and stony soils of Umbria. The olives are harvested by January 15 and milled within 24 hours of picking. This is to maintain all their freshness and preserve all their aromas and flavors. The color of DOP Umbria Colli Martani goes from intense green to yellow. It smells of fresh fruit and has a rich flavor with bitter and fruity notes.

Tasting Notes:Frantoio Melchiorri is a new natural choice, not filtered, with respect for traditional techniques and contemporary flavors. It has a unique, original and straightforward profile with a balanced aroma. Our olives come from the rocky ground of Umbria along the foothills extending from Spoleto to Assisi. The EVOO is medium-intense, fruity and full-bodied, with fragrances and flavors of the enchanting land of Umbria.

Tasting Notes:This is our oldest oil, with which my grandfather started his business more than 60 years ago. It is also the oil for which we are most known and recognized. Moraiolo, Frantoio and Melchiorri olives come from the rocky ground of Umbria along the foothills extending from Spoleto to Assisi. Intense, fruity and full-bodied, the oil features the fragrances and flavors of the enchanting land of Umbria.

Tasting Notes:Cold-pressed extra virgin olive oil made from Raggia olives, the cultivar most characteristic of Italy’s Marche region. It has an excellent polyphenol content and a medium-fruity, herbaceous profile with a predominant hint of almond. The bitterness and spiciness are of medium intensity, followed by a balanced aftertaste of herbs, almond and artichoke.

Tasting Notes:Olio Reserva is a certified organic EVOO, and DOP Umbria blend of Leccino, Frantoio and Moraiolo olives that are harvested by hand. The oil is made within four hours of the olives coming off the tree. The result is a golden green oil, robust and full bodied that is clearly from central Italy. Reserva is nitrogen sealed in 18/10 stainless steel bottles to preserve freshness.

Tasting Notes:Essenza Fruttato Intenso extra virgin olive oil bridges tradition and modern taste. Its bold, structured flavor is rich with vibrant vegetal notes, creating a lasting impression. Made from Coratina olives, it’s perfect for crudités, salads, and legume soups. Deep green with golden hues, it offers aromas of dill, fennel, artichoke, pepper, and hay, finishing with a delightful, lingering spice.

Tasting Notes:Your everyday essential, sized to try, travel, and tuck into a stocking. The same smooth, grassy extra virgin olive oil, made from early-harvest California Arbosana and Koroneiki olives, in a 100 mL pour that's just right for a first taste or a thank-you.

Tasting Notes:A classic Picual from Jaén, Spain, selected for the greener side of olive oil. Tomato leaf and fresh-cut grass lead the aroma, followed by green tomato, bell pepper, lettuce and bitter endive. Black pepper, warm spice and mint carry through the finish. It is bright and distinctly green without becoming punishingly bitter or throat-catching.

Tasting Notes:We made this limited-release oil from Don Carlo olives grown by Albert Katz at Rock Hill Ranch in Suisun Valley. One of a newer generation of Italian cultivars developed to combine the flavor of traditional Italian olives with modern orchard performance, Don Carlo naturally produces oils rich in aromatic complexity and polyphenols. The result is a vibrant, savory oil.

Tasting Notes:An organic Hojiblanca from Grumpy Goats Farm in California's Capay Valley, selected for a softer expression of extra virgin olive oil. Hojiblanca can be herbaceous and green without relying on sheer bitterness or pungency. This oil brings green almond, artichoke, olive, floral and nutty notes with a lighter touch that makes it especially easy to use at the table.

Tasting Notes:We make this high polyphenol oil from estate grown Frantoio olives. We pick them at the first sign of ripening, then we mill them on site within 90 minutes for freshness, flavor, and balance. The result is our pride and joy - a vibrant and peppery oil, with notes of herbs, fresh cut grass, and a clean finish.

Tasting Notes:Fresh green aromas of cut grass and artichoke lead into notes of ripe banana.

Tasting Notes:The Tuscan is a blend of primarily 3 Italian varietals: Frantoio, Leccino, and Pendolino. Aromas of chard and ripe black olive are rounded out by a buttery palate with flavors of unripe avocado, nettle, green tea, and toasted pine nut.

Tasting Notes:This year’s Tuscan extra virgin olive oil is crafted from a blend of primarily Frantoio, Leccino, Pendolino, Picual & Koroneiki olives. These olive varietals tend to produce characteristically grassy, peppery & fruity olive oils, and are harvested & milled early in the season to maximize the green and vibrant notes of the fruit.